I am Woody and since I first posted this recipe I have made a few minor changes and would like to share them with you. Here the are:
Add 1/2 cup more coconut
Try using pecans, just a better tasting cookie
Any flavor chip can be substituted
Tips for a great cookie!
In a large bowl, cream together the butter, brown sugar and white sugar until smooth.
Slowly pour/mix in the beaten eggs , then stir in the milk and vanilla.
Combine the flour, baking soda and salt; stir into the sugar mixture until well blended.
Stir in oats, chocolate chips. walnuts and coconut until evenly distributed.
Drop by rounded balls onto ungreased cookie sheet....See tip below! ***
Bake 15 to 18 minutes on middle rack of oven for a chewy cookie.... See tip below! ***
Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
*** Use ice cream scoop slightly rounded to make 24 cookies. Making 24 is important......This will insure they will be nice and thick and stay chewy for days.
*** Keep a second cookie pan cooled in the refrigerator and alternate between batches
While cooking first batch, roll all of the remaining balls and keep them chilled as well. This will prevent your cookies from spreading out too much & becoming flat and crispy.
Balls can be kept in the fridge for several days to be cooked later
Rolled balls can also be wrapped in plastic and frozen to be later thawed in fridge .
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I am Woody and since I first posted this recipe I have made a few minor changes and would like...